Sciavata di Menfi

Combine the semolina flour and yeast in a large mixing bowl. Gradually add about half of the water while mixing it into the flour by hand. When a rough dough has formed, add the olive oil and salt and continue to knead in the bowl. As the oil incorporates into the dough, keep adding a little more water at a time until you have a dough that is very soft, almost gooey. Keep in mind that the amount of water needed can vary substantially depending on the conditions, so don’t be surprised if you need more or less than the given amount.

Continue to knead the dough in the bowl for 10-15 minutes so that the oil is very well-incorporated. Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature.

Transfer the dough to a clean surface that has been lightly dusted with flour. It will be very sticky after resting, but we want to keep it that way! You can very lightly dust the dough with a little bit of flour to make it more manageable, but keep the added flour to an absolute minimum.

Take one edge of the dough and fold it over on top of itself. Using a bench scraper will make this process a lot easier with such a sticky dough, as you can scoop it up from the bottom without your fingers. Fold an opposing edge inward next. Repeat this process until you have folded the dough in half about 12 times in different directions.

Brush the mixing bowl with olive oil and transfer the dough back into it. Cover with plastic wrap again and let it rise until the dough has doubled in size—about 2-3 hours.

While the dough rises, you can prepare the filling. Place the olive oil and diced onion into a large skillet over medium heat. Sauté the onion until it is tender and slightly transparent. Add the sliced potatoes and, using your fingers to break it up into a crumble, add the sausage as well. Sauté for about 10 minutes, or until the potatoes are slightly tender but not completely cooked. Season with salt and pepper to taste as the potatoes cook. Transfer everything into a large bowl.

Mix the potatoes with 1/2 of the tomato purée and set aside for later. Separately, mix the remaining tomato purée with a drizzle of olive oil and salt to taste, in order to make a simple pizza sauce. Set this aside as well.

When the dough has risen, preheat an oven to 250°C and liberally brush a deep pie tin with olive oil.

Transfer the dough to a floured work surface and, using a bench scrape or knife, cut 1/3 of it off and set this portion aside for the moment. Use your hands to press the remaining dough out into a large circle. The dough should be quite spongy and yielding. Work from the center outward until the circle of dough is large enough to cover the pie tin with some overhang. Drape the dough into the tin and gently press it into the corners so it fills the dish and covers the sides completely. Use a knife to trim the overhang away.

Fill the pie dough with the potato and sausage mixture. Then, press out the remaining dough portion until it is large enough to cover the pie. Drape it on top, trim them overhang flush with a knife, and roll the edges inward with your fingers to seal the bottom and top together.

Using a spoon, spread the entire top of the pie with a thin, even layer of the simple pizza sauce you made earlier. Sprinkle with dried oregano, and bake the pie for 20 minutes. Reduce the heat to 210°C and continue to cook for a further 10-15 minutes, or until the top is lightly browned. Let cool for 10 minutes before serving warm.